Relocating to a new country is hard! Since being in Europe, I've struggled to find the 'same stuff' that I was so used to back in Australia. Thanks to some amazing people, I've finally found Rude Health and their amazing nut milks and other goodies! I first heard of these guys with their peanut milk drink - and then found out they have a HUGE range. The legends at Rude Health have also shared 4 of their most popular recipes with me, and I will be sharing those with YOU over the next month!
Enjoy, and as always - send me images of your creations! I love seeing what you all cook!
Pumpkin & Peanut Curry
A curry that sits somewhere between South India and Sri Lanka, it combines peanut, coconut, cardamom and lime. It’s a fragrant, creamy, slightly mellow curry, but ramp up the chilli heat if you want a less mellow version. You can mix and match to whatever squash is in season, but our favourites are sweet potato and regular butternut squash.
Prep time: 30 mins | Cook time: 10 mins | Serves: 4
- 240g Rude Health Peanut Drink
- 850g pumpkin or butternut squash, peeled deseeded and diced
- 1tsp ground tumeric
- 3 green cardamom pods, deseeded and ground
- 1tbsp tomato puree
- Salt & pepper
- 2tbsp coconut oil
- 1 red large onion, quartered
- 1-2 small red chillies, de-seeded (use the seeds and/or more if you’d like this spicy)
- 1cm piece of ginger
- 2 curry leaves
- 4 large, ripe tomatoes diced
- 2tbsp peanut butter
- 2tsp coconut sugar
- 160g coconut cream
- Zest and ½ lime (feel free to add more to taste)
- 1 small bunch fresh coriander leaves, chopped
- Preheat the oven to 200c (fan). Coat the pumpkin in the spices, tomato puree and a tbsp of the oil. Put the coated pumpkin in a roasting tin and roast the pumpkin until soft, about 20-25 minutes.
- While the pumpkin is roasting, make the sauce by putting the onion, chilli and ginger with dash of water into a food processer and blending it into a paste.
- Heat a large frying pan on a medium heat and melt the remaining oil. Cook the onion, chilli and ginger paste for 1-2 minutes, stirring frequently to prevent burning. Then add the curry leaves and cook for another minute, until the curry leaves are fragrant.
- Turn down the heat slightly and add the chopped tomatoes to the pan. Allow these to cook down for approximately 10-12 minutes, stirring occasionally, until the pan’s contents resemble a think sauce.
- Next, add the peanut butter, sugar, coconut cream and peanut drink and simmer for another 8-10 minutes. Add salt & pepper to taste.
- Add the roasted pumpkin, be sure to scrape in all the lovely crisp bits from the tin. Allow this to simmer for another 2-3 minutes until everything is heated through.
- Finish by stirring through the lime juice and coriander. Check the seasoning and add more salt and pepper, if you wish. Serve with your choice of grain and/or raita .